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Base:

50g butter
1 cup biscuit crumbs

Cheesecake:

2 x 250g pots cream cheese
250g pot cottage cheese
1 cup sugar
3 eggs
¼ cup lemon juice

Topping:

425g can Blueberries in syrup
1 tablespoon cornflour

Base: Melt the butter in the saucepan. Add biscuit crumbs, mixing well. Press biscuit mixture onto the base of a 20cm spring form tin. Refrigerate while preparing filling

Cheesecake: Place cream cheese, cottage cheese, sugar, eggs and lemon juice into the bowl of a food processor. Process until smooth. Pour into prepared base. Bake at 180ºC for 40 minutes or until set. Leave cheesecake in oven with oven door slightly open until cool.

Topping: Put undrained blueberries in saucepan, reserving ¼ cup of blueberry syrup. Mix cornflour to a smooth paste with the reserved syrup and add to saucepan. Heat gently, stirring constantly until mixture boils and thickens. Spoon topping over the cheesecake then refrigerate until set. When ready to serve, un-mould onto a serving plate.

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